Sweet Potato Nachos

Transform taco night with Kid-Friendly Sweet Potato Nachos, a delightful twist that’s both nutritious and enjoyable. This recipe features thinly sliced sweet potatoes topped with black beans and cheddar, baked to perfection. Customize with avocado, pickled jalapeños, and tomatillo salsa for a burst of flavor. Ideal for families looking for a fun, mess-free meal, it also offers options to add beef for meat lovers or arugula for a fresh touch.

Ingredients:

  • 2 medium sweet potatoes, peeled and sliced thin
  • 1 can black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 large avocado, diced, for serving
  • ¼ cup pickled jalapenos,diced, for serving
  • Tomatillo salsa, for serving

Directions:

Preheat the oven to 400 F. Lay sweet potatoes slices out onto a parchment lined baking sheet. Bake for 20 minutes. Remove the sweet potatoes from the oven. Top with black beans and shredded cheese. Bake for an additional 5 minutes or until the cheese is melted and bubbly. Remove from the oven and top with salsa, jalapenos and avocado chunks.

Other Ways To Prepare This Meal

Meat-eaters in the bunch? Add leftover ground beef from the tacos.

Need something green? Top your nachos with arugula tossed in lime juice, cilantro, salt and pepper.

Quick Prep: Microwave sweet potato slides until soft to reduce bake time.